Day 32,33,and now 34...

Hi Sports fans,

Less than a week left and I want to talk to you about soup: Yes soup. Which is what I will be eating after the fast is over...

Butternut Squash is a wonderful vegetable and makes a great soup. I use this recipe and add a little curry and some Almond Milk and Earth Balance vegan butter for creaminess... Enjoy...

Butternut Soup

Very simple but also very tasty and nourishing! Nice on its own or with some rice or pasta popped on the top.

Ingredients:

1 tablespoon of sunflower oil

1 onion, chopped

4 cloves of garlic, chopped

1 butternut squash, peeled, deseeded and roughly chopped

2 pints/4 cups/1200ml of water approx

salt and pepper as desired

Fry the onion and garlic in the oil for a few minutes and then add the squash and stir well. Add water and bring to the boil - turn down to simmer and cook until the squash is tender (about 20 minutes). Alternatively, if making in advance you can slow cook by bringing to the boil and then turning off and leaving for at least an hour. Season and liquidise until smooth. A spicy and warming variation is created by adding a little curry or chilli powder during the onion frying.